EASY SHAKSHUKA RECIPE
Steps:
- Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.
Nutrition Facts : Calories 111 kcal, Sugar 5.9 g, Sodium 170 mg, Fat 4.7 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 10.9 g, Fiber 3.2 g, Protein 7.7 g, Cholesterol 163.7 mg, UnsaturatedFat 1.7 g, ServingSize 1 serving
*PERFECT* OVER MEDIUM EGGS
Here's how to make over medium eggs, where the yolk is jammy and just barely runny! Cook up this tasty breakfast in a flash.
Provided by Sonja Overhiser
Categories Breakfast
Time 4m
Number Of Ingredients 2
Steps:
- In a large cast iron or non-stick skillet, melt 1/2 tablespoon butter over medium low heat until starting to foam (eggs are best on low to medium low heat**).
- Add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the white is firm but the yolk is still runny. Flip and cook 1 more minute until the yolk is jammy and just barely runny (press the yolk gently with your finger to assess doneness).
Nutrition Facts : Calories 122 calories, Sugar 0.2 g, Sodium 71.8 mg, Fat 10.5 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 0.4 g, Fiber 0 g, Protein 6.3 g, Cholesterol 201.3 mg
EGG IN A HOLE
A delicious runny yolk egg cooked in the center of a piece of toast and eaten with a fork is a great way to enjoy an egg in a slightly different way. My kids feel fancy when eating these.
Provided by rosburn
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Melt the bacon grease in a non-stick pan over low heat.
- Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 13.1 g, Cholesterol 207.6 mg, Fat 15.9 g, Fiber 0.6 g, Protein 8.7 g, SaturatedFat 5.2 g, Sodium 284.9 mg, Sugar 1.5 g
ED'S MOTHER'S MEATLOAF
I have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.
Provided by Nigella Lawson : Food Network
Time 2h5m
Yield 7-8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
- Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
- Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
- Add the remaining raw egg and mix again before finally adding the breadcrumbs.
- Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
- Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
- Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
- Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.
CLOUD EGGS
Move over poached and so long over-easy -- there's an even happier way to eat eggs. Say hello these nests of puffy whipped egg whites with a sunshine yolk center. Eat them on toast for the perfect start to your day.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray.
- Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes.
- Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
- Serve on top of buttered brioche toast.
EGGS IN THE MIDDLE
I have been making these for years for my kids and i still make it for them now that there older they love this and its easy
Provided by donna Betterley @ricdon68
Categories Eggs
Number Of Ingredients 5
Steps:
- get out your ingredients ,take a slice of bread,take a small cup or a seasoning cap,in the middle of the bread place the cap and push in to bread making hole don't throw out the round you just cut out of the bread
- get out your frying pan add butter to pan,butter both sides of bread,place in frying pan,add egg to middle of bread add cheese and bacon bits before egg cooks,2 or 3 shakes or whatever you like,let it get golden brown then flip,cook til golden brown.in the same pan as eggs cooking butter that round bread on both sides
- put in pan and let cook til golden brown,its a little piece of toast to dip in the egg yolk
EGG-IN-THE-MIDDLE OF TOAST
This is a true homegrown recipe. When my mother was little, they'd go to a local restaurant for breakfast sometimes. And the restaurant served an egg fried in the middle of a piece of bread. Kids love it (as she did), so her father learned to make it. She learned it from him for me, and then she taught me. I've found,...
Provided by Nicole Bredeweg
Categories Eggs
Number Of Ingredients 3
Steps:
- 1. Spread margarine sparingly on both sides of each slice of bread (easiest to do one side of one piece, one side of a second, put the 2 buttered sides together, spread margarine on top of the second, etc.) Cut a square out of the middle of your stack of buttered bread, about the size of an egg yolk.
- 2. Carefully place bread on a flat skillet, keeping the middles separate (take this time to butter the second side of the first piece of bread). Turn the oven to a smidgeon past medium heat. Let cook for 1 minute.
- 3. Crack an egg into each middle hole. Break the yoke or not, as you prefer. Cook for 4 more minutes. Flip toast and middles over. Cook for another minute. Remove from heat; serve immediately.
More about "eggs in the middle recipes"
SHEET PAN EGG-IN-A-HOLE - DAMN DELICIOUS
From damndelicious.net
4.9/5 (9)Estimated Reading Time 1 minServings 6Total Time 40 mins
SHAKSHUKA (MIDDLE EASTERN BAKED EGGS) | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE EGG MEATLOAF - MEATLOAF WITH EGGS IN …
From youtube.com
45 EGG RECIPES WE'LL CRAVE UNTIL THE END OF TIME | BON …
From bonappetit.com
RAISED PORK AND EGG PIE RECIPE - BBC FOOD
From bbc.co.uk
EGG-STUFFED MEATLOAF (KLOPS) - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
OVER MEDIUM EGGS (STEP-BY-STEP!) - FIT FOODIE FINDS
From fitfoodiefinds.com
BACON & EGG BREAKFAST MUFFINS | RECIPETIN EATS
From recipetineats.com
ITALIAN EASTER BREAD RECIPE - JESSICA GAVIN
From jessicagavin.com
HOUSE & HOME - EGG IN THE MIDDLE RECIPE
From houseandhome.com
BEST EGG IN A HOLE BAGEL RECIPE - HOW TO MAKE EGG IN A BAGEL …
From food52.com
SANDWICH RECIPE WITH EGG IN THE MIDDLE - FOODSDIARY
From foodsdiary.com
50+ BEST EGG RECIPES - EAST MEALS WITH EGGS | THE KITCHN
From thekitchn.com
EASY BEEF MEATLOAF WITH HARD-BOILED EGGS - WHERE IS MY SPOON
From whereismyspoon.co
EGG COOKBOOK RECIPES FOR 2023: - MEDIUM
From medium.com
MEATLOAF WITH EGGS IN THE MIDDLE | TESCO REAL FOOD
From realfood.tesco.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love